Caribbeancoconutcustard Recipes

CARIBBEAN COCONUT CUSTARD

Steps:

• Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
• Add coconut.
• Whirl just to mix.
• Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
• Pour egg mixture into mold.
• Place both pans in a 350* oven.
• Fill bottom pan with boiling water to halfway up the sides of the mold.
• Bake until custard jiggles only slightly when shaken, about 50 minutes.
• Lift mold from water and place on rack.
• Let cool completely.
• Invert a plate on top and invert custard onto plate.
• Lift off mold.
• Serve or cover and chill for up to 2 days.
• Cut into wedges and serve with pineapple.

CARIBBEAN COCONUT TART

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.